English muffin from Tartine Box Set by Chad Robertson

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Notes about this recipe

  • mseers on October 29, 2011

    baguette dough. bulk ferment 3-4 hours, giving one or two light turns. dust kitchen towel with mix of rice and ap flour. turn dough onto towel, rest 10 min. dust top w flour mix. press dough from the middle outward until it is 1/4 to 1 in thick. evenness more important than thickness. refrig to rise overnight. remove from refrig 30 min before cooking. cut into 3-in rounds. griddle in clarified butter after 2 min they will puff 2 in high. turn when bottoms golden, press them lightly so they lay flat. cook until other side golden, 2-3 min more. dust with cornmeal. to serve, cool slightly and split with a fork, serve with butter and jam.

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